Thin sliced pork, marinated for 8 hours with a dry rub (Pepper’s BBQ- Pork Stank). Grilled on 400 degrees, 3 minutes each side.
Quinoa cooked in low sodium chicken stock. Stir fried veggies: red pepper, mushrooms, onion, garlic, scallions, celery, and one jalapeño. Tossed with the quinoa, black pepper, turmeric, and dried parsley.
To combat the spice, a little avocado on the side with S & P.